- 1 tsp ras-el-hanout
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp smoked sweet paprika
- ½ tsp ground cumin
- ¼ tsp freshly ground black pepper
- ¼ tsp ground turmeric
- 4 lamb shanks
- 3 tbsp olive oil
- 1 onion, thickly sliced
- 2 garlic cloves, peeled, finely chopped
- 1 x 400g/14oz tin chopped tomatoes
- 1 tbsp runny honey
- 2 tbsp pomegranate molasses (available from Middle Eastern grocers and some supermarkets)
- ½ tsp saffron
- 350ml/12fl oz chicken stock
- 125g/4½oz stoneless dried apricots, halved
- 110g/4oz green olives, stones removed
- 75g/2½oz whole almonds
- salt and freshly ground black pepper
- 2 preserved lemons, rind only, chopped
- 175g/6oz bulgur wheat
- 350ml/12fl oz chicken stock
- 1 small red onion, finely chopped
- 100g/3½oz pistachios, roughly chopped
- 1 lemon, juice only
- 1 pomegranate, seeds only
- 3 tbsp extra virgin olive oil
- small bunch each of fresh flat leaf parsley, coriander and mint, chopped
- salt and freshly ground black pepper
- For the lamb shank tagine, preheat of the oven to 160C/315F/Gas 3.
- Mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric together in a bowl. Add the lamb shanks and turn in the mixture to coat them evenly.
- Heat a large pan until smoking hot, then add a tablespoon of the olive oil and sear the lamb shanks on all sides for 2-3 minutes, or until golden-brown all over. Remove the lamb shanks from the pan and set aside.
- Add the remaining olive oil to the same pan and fry the onion and garlic for 2-3 minutes, or until softened. Add the lamb shanks back to the pan and stir well, then add all of the remaining tagine ingredients – except for the coriander and salt and freshly ground black pepper – and bring to a simmer.
- Reduce the heat, cover the pan with a lid and place in the oven for two hours, or until the lamb is tender.
- Remove the lid and cook for a further 30 minutes, or until the tagine is slightly thickened. Season, to taste, with salt and freshly ground black pepper.
- Meanwhile, for the tabbouleh, place the bulgur wheat into a pan with the chicken stock. Bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 8-10 minutes over a low heat. Check that the bulgur wheat is tender. If not cook for a little longer. When cooked drain off the excess stock.
- Remove from the heat and allow to cool slightly, and then transfer the bulgur wheat to a bowl. Add the red onion, pistachios, lemon juice, pomegranate, olive oil and herbs and mix well. Season, to taste, with salt and freshly ground black pepper.
- To serve, divide the tabbouleh among four serving plates, and then spoon the lamb shank tagine alongside and sprinkle the coriander and preserved lemon over the top and serve.